Freekeh bil Lahmeh
Freekeh bil Lahmeh is a deeply aromatic pilaf of smoky green wheat simmered with spiced lamb, sweet caramelised onions, and hot stock until tender and fluffy. Finished with toasted almonds and fresh parsley, it is savory, warmly spiced, and elegant enough for a classic dinner table.
Ingredients
For the lamb
- 250 glamb leg or shoulder, trimmed and cut into 2 cm cubes
- 15 mlolive oil
- 4 gfine salt
- 1 gblack pepper
- 1 gground cinnamon
- 1 gground allspice
For the freekeh pilaf
- 160 ggreen freekeh, rinsed well and drained
- 15 mlolive oil
- 220 gyellow onions, thinly sliced
- 6 ggarlic, finely chopped
- 450 mlhot lamb or chicken stock
- 3 gfine salt
- 1 gblack pepper
- 1 gground cinnamon
- 1 gground allspice
For finishing
- 30 gwhole almonds
- 10 gflat-leaf parsley, finely chopped
Instructions
- 1
Pat the lamb dry. Season it evenly with the salt, black pepper, cinnamon, and allspice. Let it stand while you prepare the onions; this brief seasoning time helps the meat take on flavor without adding unrealistic resting time.
- 2
Heat a wide heavy pan or sauté pan over medium-high heat. Add the olive oil, then sear the lamb in a single layer for 3-4 minutes, turning once or twice, until well browned on the outside but not fully cooked through. Transfer to a plate. Good browning is essential for a deep pilaf flavor.
- 3
In the same pan, add the olive oil for the pilaf and the sliced onions. Cook over medium heat for 10-12 minutes, stirring often, until the onions are deep golden and lightly caramelised. Reduce the heat if they darken too fast; you want sweetness, not bitterness.
- 4
Add the garlic, cinnamon, allspice, salt, and black pepper to the onions. Stir for 30 seconds until fragrant. Add the rinsed freekeh and stir for 1-2 minutes so the grains are coated in the onion mixture and lightly toasted.
- 5
Return the seared lamb and any juices to the pan. Pour in the hot stock and bring to a boil, scraping up any browned bits from the bottom. Once boiling, reduce to low, cover tightly, and cook for 18 minutes, until the freekeh is tender and most of the liquid is absorbed.
- 6
While the pilaf cooks, toast the almonds in a small dry pan over medium heat for 2-3 minutes, shaking often, until golden and fragrant. Watch closely because they color quickly.
- 7
Turn off the heat and let the pilaf rest, covered, for 5 minutes. Fluff gently with a fork; the grains should be separate and the lamb fully tender. If the pan seems wet, cover again and rest 2 minutes more off the heat.
- 8
Transfer to warm plates or a serving dish. Scatter with the toasted almonds and chopped parsley, and serve immediately.
Nutrition per serving
Notes
- •If your freekeh is a whole-grain style rather than cracked freekeh, it may need 5-10 minutes more cooking and a splash of extra stock.
- •For the best texture, rinse freekeh in several changes of water to remove excess dust and any loose chaff.
- •A spoonful of thick yogurt on the side is a traditional and excellent accompaniment, though it is not included in the nutrition estimate.
- •To keep within the 45-minute limit, use tender lamb leg or quick-cooking shoulder pieces and have the stock already hot.
Background
Freekeh is an ancient Levantine grain made from young green wheat that is roasted, giving it its distinctive smoky aroma. Across Lebanon and neighboring Palestine, Jordan, and Syria, it is commonly cooked as a celebratory pilaf with meat, warm spices, and nuts. This style of freekeh reflects the broader Bilad al-Sham tradition of pairing grains with lamb and caramelised onions for festive family meals.
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